Paloodeh Talebi Cantaloupe Cooler Persia Recipes

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FALOODEH (PERSIAN LIME AND ROSE WATER GRANITA WITH RICE NOODLES)



Faloodeh (Persian Lime and Rose Water Granita With Rice Noodles) image

Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime. Though you may typically cook noodles until al dente, you'll need to really cook them through here before adding them to the syrup so that they soak up enough liquid to become as crunchy as possible as they freeze. In Iran, most ice cream shops sell just two items: traditional saffron ice cream and faloodeh, which is typically topped with bottled lime juice that tastes mostly of citric acid. Faloodeh has been my favorite since childhood, but now I prefer it with the juice of freshly squeezed limes. It's incredibly refreshing and the ideal end to a rich meal filled with complex flavors.

Provided by Samin Nosrat

Categories     ice creams and sorbets, noodles, dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 5

1 cup granulated sugar
Fine sea salt
1/3 cup lime juice, plus wedges, for serving (about 3 to 4 limes)
2 tablespoons rose water
4 ounces very thin rice noodles or rice vermicelli

Steps:

  • Place 1/2 cup water in a small saucepan and set over low heat. Add about half the sugar and stir to dissolve completely. Add 1/8 teaspoon salt and the rest of the sugar and continue stirring until completely dissolved. Take off the heat and let cool to room temperature.
  • In a freezer-safe bowl or dish, stir together 4 cups water, cooled syrup, lime juice and rose water, then place in freezer until ice crystals begin to form on the edges of the mixture, about 1 hour.
  • In a medium pot, bring 4 quarts water to a boil. Add the noodles and cook thoroughly until there is no bite left, about 8 minutes or as instructed on the package. Drain and rinse immediately with cold water. Use scissors to cut noodles into 1-inch pieces, then stir them into the partly frozen syrup mixture. It's important that the mixture has begun to freeze before adding the noodles so that they don't all sink to the bottom of the dish, so if your syrup mixture needs more time, freeze for another hour before adding noodles.
  • Every hour for the next several hours, scrape the granita thoroughly with a fork to prevent huge icy chunks from forming. The mixture should be light and airy, punctuated with crunchy noodles.
  • To serve, scrape and serve bowlfuls of faloodeh with lime wedges.

PALOODEH TALEBI - CANTALOUPE COOLER(PERSIA)



Paloodeh Talebi - Cantaloupe Cooler(Persia) image

A delightful drink, perfect for hot days. A traditional Persian drink tweaked to make it easier. The lemon juice is not traditional, but is very good. Adapted from Fig and Quince, Modern Persian Cooking.

Provided by Sharon123

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

2 -3 chilled cantaloupe, wedges
ice cube
1 dash rose water
1 -2 tablespoon fresh lemon juice, to taste
honey or sugar
1 thinly sliced lemon wedge
1 sprig mint

Steps:

  • Blend cantaloupe with several cubes of ice in a blender.
  • Add a dash of rosewater. Rosewater is a delightful ingredient true to its name but it is also a dominating one so use sparingly. Jazz up the flavor by adding 1 tablespoon or more of fresh lemon juice. Mix with a wooden spoon. Sweeten to taste with honey or lemon, sparingly, so as to allow the natural flavor of the cantaloupe to shine through.
  • Pour into a glass and garnish with fresh mint or very thinly sliced wedge of lemon. Drink up!
  • Drink it quickly before the ice melts and dilutes the drink.

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